Old Bay Chicken Thighs (Printable)
Juicy roasted chicken thighs coated in bold Old Bay seasoning, crispy-skinned and ready in 45 minutes.
# What You Need:
→ Meat
01 - 8 bone-in, skin-on chicken thighs (about 2 lbs)
→ Marinade & Seasoning
02 - 2 tablespoons Old Bay seasoning
03 - 2 tablespoons olive oil
04 - 1 teaspoon garlic powder
05 - 1 teaspoon paprika
06 - ½ teaspoon freshly ground black pepper
07 - ½ teaspoon kosher salt, adjust to taste
08 - 1 lemon, cut into wedges for serving
→ Garnish
09 - 2 tablespoons chopped fresh parsley
# How-To:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
02 - Pat the chicken thighs thoroughly dry with paper towels and place them in a large mixing bowl.
03 - Drizzle olive oil over the chicken, then add Old Bay seasoning, garlic powder, paprika, black pepper, and salt. Toss well until every thigh is evenly coated.
04 - Arrange the seasoned thighs skin-side up on the prepared baking sheet, spacing them at least 1 inch apart to allow for crispy skin.
05 - Roast for 35 to 40 minutes until the skin is deeply golden brown and the internal temperature registers 165°F when measured at the thickest part.
06 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley and serve hot with lemon wedges alongside.
# Expert Tips:
01 -
- Old Bay does all the heavy lifting so you barely need a spice cabinet, just that one iconic yellow can.
- The skin gets outrageously crispy in the oven while the meat stays juicy and tender underneath.
- It reheats beautifully the next day, making it perfect for leftovers or cold from the fridge standing over the sink.
02 -
- If you crowd the pan the chicken will steam instead of roast and you will lose that shatteringly crisp skin entirely.
- Old Bay contains celery and mustard which matter if you are cooking for someone with those specific allergies so always check the label.
03 -
- For ridiculous extra crunch flip the broiler on for the final ninety seconds but stand there and watch because the line between perfect and charred is paper thin.
- Coating the chicken the night before and letting it sit uncovered in the fridge dries the skin further and intensifies every bit of flavor.